Dinner at the Pompeii takeaway: The empire’s feasting was legendary, but what did ordinary Romans eat?

See on Scoop.itHistorical gastronomy

As a 16-year-old schoolboy in Bristol, Grant discovered ancient Roman cookery was his hobby. … Grant, 52, author of Roman Cookery: Ancient Recipes for Modern Kitchens, says: “The gold bracelet in the form of a coiled snake or the marble sculpture of the god Pan having sex with a she-goat are show-stoppers. But I go straight to the culina, or kitchen, with its equipment such as a colander or the pottery bottle for fish sauce. There are frescos showing a panel of fish, or a loaf of bread and two figs.” …

See on www.independent.co.uk

Recipes from the Wagstaff Miscellany (15th Century)

See on Scoop.itHistorical gastronomy

I recently posted the last month of instructions from La Maison Rustique on “The works that the laborer should do for each month of the year.”  That means I should probably find something else to do that’s useful.

One of the projects I’ve been working on for some time is a transcription of the recipes from the Wagstaff miscellany (Beinecke MS 163).  This is the manuscript presented in An Ordinance of Pottage by Constance Hieatt.

See on medievalcookery.blogspot.be